Ingredients

Directions:

In about a 10-quart heavy pot, crush 1 cup of
the raspberries using a potato
masher. Continue adding raspberries and crushing them until you
have 5 cups of crushed berries. Stir in the pectin. Bring to a full
rolling boil, stirring constantly. Stir in the sugar all at once into
the berry mixture. Return to a full rolling boil being sure to stir
constantly. Boil hard for 1 minute, stirring constantly. Remove pot
from heat. Quickly skim off the foam with a metal spoon.